Recipe by rpgaymer
This Thai-inspired dish features two of my favorite ingredients: fish sauce and ginger. If you are salt "intolerant," then decrease the amount of each sauce ingredient to two tablespoons instead of three. I'm not a fan of saltiness myself, but I tend to like salty Thai food (like Thai Basil Chicken, which this dish resembles).
Top Review by mersaydees
"Refreshing" is a very good word for this dish. Made as directed. Mine ended up with a lot of liquid that I was tempted to thicken with cornstarch but I resisted the temptation. The liquid was fine as is on a bed of rice. I could eat this everyday! Thanks, rpgaymer! Made for Please Review My Recipe tag game.
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 8 ounces sliced mushrooms
- 4 tablespoons shredded fresh ginger
- 1 teaspoon brown sugar
- 1 habanero pepper, seeded and chopped
- 2 cups fresh spinach, chopped (about 1 bunch)
- 3 cups cooked brown rice
- 4 green onions, chopped
- 1 carrot, shredded
- 1⁄2 cup chopped fresh cilantro
Directions See How It's Made
- In a small bowl, combine first three ingredients and set aside.
- Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
- Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
- Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
- Serve over brown rice, and top with green onions, carrot, and cilantro.